Christmas Cream Liqueur
Please see entry under Dulce de Leche under the pantry to make the Dulce de Leche which is the basis for this drink. This recipe I spotted by chance in last year's December issue of the Good Food magazine. 300g/10 oz dulce de leche 1 tablespoon instant coffee dissolved in 1 tablespoon boiling water 1 tsp vanilla extract 300ml/1/2 pint brandy 284 ml pot and 142 ml pot of single cream Spoon the dulce de leche into a bowl and then beat in the coffee, vanilla and brandy until smooth. Stir in both pots of cream until well mixed. Pour into 1 large or several smaller sterilised bottles. This will keep in the fridge for 2 weeks. Drink in liqueur glasses or serve over ice. The short keeping time is an excuse to indulge and if you run out you can always make another batch.